Plant Archives Volume 2 No. 2, 2020 pp.

3379-3385 e-ISSN:2581-6063 (online), ISSN:0972-5210

PLANTS USED IN THE PREPARATION OF TRADITIONAL RICE-BEER

“HANDIA” BY TRIBES OF MAYURBHANJ DISTRICT, ODISHA, INDIA

*Gyanranjan Mahalik, Tridev Shekhar Singha and Sagarika Parida

Department of Botany, School of Applied Sciences, Centurion University of Technology and Management,
Odisha India.

Abstract
The locale Mayurbhanj is portrayed by a varied tribal populace with an alternate ethnic gathering and environment. The
inhabitant tribals relying upon wild as well as a cultivated plant for their different nourishment and restorative reason. This
investigation manages the accessible plants utilized for starter preparation for handia (Rice beer) by the tribes of Mayurbhanj.
The region, offers exceptional chances to consider the indigenous information and their uses common among the nearby
clans. The nearby tribals depend upon wild just as cultivated plants for their distinctive sustenance and medicinal purposes.
As a piece of the socio-public activity, all tribes prepare rice refreshment using their own outstanding starter culture. In the
preparation of starter they use a segment of the wild plants as antimicrobials without knowing the genuine activity of these
plants in fermentation. They express that yeast is encircled from these plants, liable for yeast movement during the fermentation.
In other word, also called as rice beer (Handia) and it is the fashionable drink among the tribals in all their festive occasions
and celebration. It doesn’t make the buyer alcoholic significantly after rehashed utilization. It also compensates the water
loss of the body during overpowering physical work, particularly in summer months. This documentation will be helpful for
further exploitation of handia as a wellbeing drink for tribal individuals.
Key words : Documentation, Fermentation, Medicinal, Nourishment, Handia, Rice beer.

Introduction takes the interior stage, both as dietary and beverage. In

The language that we express, outfits that we attire,
food that we consume, and our activities speak a lot about
the culture of a particular region or community. Odisha
has been home to many numerous tribal communities for
centuries. Each tribal group has their own separate
culture, but their food habits are almost analogous.
Handia or rice brew is one such beverage that is common
among all the tribal living in the district of Mayurbhanj
(Naik, 1998). The term ‘Handia’ more likely than not
owes its source to handi, a profound, wide-mouthed
cooking vessel utilized in Indian cooking, in which rice-
beer (Handia) is fermented. While some have claimed
this drink to be the major causes of the backwardness of
tribal; it holds deep cultural significance within the
community and is consumed throughout all festivals and
considered auspicious. It is accustomed to
offer handia during certain rituals. In marriages, festivals
and in the daily life of the tribes of Mayurbhanj, handia
*Author for correspondence : E-mail: gyanranjan.mahalik@cutm.ac.in
the tribal heartland of eastern India women selling handia
or rice beer in weekly haats by waysides is a very
common sight. Rice is fermented with the aid yeast
comprising a few plants, identified as bakhar, to produce
handia and rasi. Handia is the denser gruel and rasi is the
liquid top layer. Handia occupy an important position in
the tribal village, communally, ethnically and inexpensively.
Rice brew is traditional as a mainly sanctified drink in the
different types of tribes like Santal, Munda, Bathudi, Kolha,
Khadia, Mankidia, Bhumija and Gonda tribes who were
residing the villages of Mayurbhanj district. It has spiritual
uses and qualities. Rice brew or rice beer is introduced
to nearby divinities, and in dead precursors’ ceremonies.
The utilization of handia is extremely common in the event
of marriages, birth commemorations and celebrations. It
is extremely hazardous to know which tribes started the
utilization of Handia (Panda et al., 1996).
Handia is considered as one of the alcoholic
beverages consumed by tribal groups. During summer
3380 Gyanranjan Mahalik et al.

with the mercury contacting the 40 degree mark, residents Similipal biosphere reserve for collection of those plants
are going to this beverage made of fermented rice and and plant parts. Different types of tribes like Santal,
herbs because of its cooling properties. Generally Munda, Bathudi, Kolh, Khadia, Mankidia, Bhumija and
devoured to unwind in the wake of a monotonous day’s Gonda are residing in these villages of Similipal Biosphere
worth of effort, neighborhood tribes guarantee taking Reserve. Karanjia, Bisoi, Bangriposi and Thakurmunda
handia assists with holding the body cool and stay away are known as large markets of Mayurbhanj district. The
from sunstroke. The rice beer is also supposed to have samples of rice beer were collected from the main haat
medicinal properties and help treat jaundice and of these places, the data about the preparation method
indigestion. It works successfully in logical inconsistency and ingredients they use for the preparation was ensured
of a sleeping disorder, body hurt, cerebral pain, irritation through cross verification among the seller and the
of body parts, looseness of the bowels and urinary issues, consumer.
ousting worms and as a treatment of cholera (Deori and Climate of study location
Begum, 2007; Deka and Sarma, 2010).
The Mayurbhanj district encounters extraordinary sort
Rice beer (handia) is prepared from rice along with of atmosphere with sweltering and dry summer followed
some traditional plants, therefore, present paper manages by damp storm and chilling winter. The temperature
the documentation, depiction and utilization of plant and fluctuates between 10°C to 46°C (Fig. 1). The winter
plant parts for the starter arrangement just as the season endures between Novembers to February. The
preparation of rice brew (handia) by the ethenic people hot season follows from that point on and continues till
of Mayurbhanj district of Odisha. the second multi day stretch of June. The South-West
Materials and Methods storm season is from mid-June as far as possible of
September. The normal yearly precipitation in the District
Uncleansed rice (of a somewhat rosy shading) and is 1,8000 mm (Tudu, 2017)
the tablet “bakhar” are utilized to prepare Handia. Bakhar
has different local names, for example Mullica/Mulikia
and Ranu. A portion of the tribes revealed to us that they
didn’t already utilize this tablet, yet these days they use it
for business reason to make the Handia additionally
inebriating. A portion of the tribes additionally educated
us that the tablet has consistently been utilized in handia
creation on the grounds that without it the readied will
break down. All the ingredients utilized in arrangement
of handia were referenced in result and discussion part.
Field survey for documenting plants used for handia
preparation
A field study was driven in ten picked areas viz.
Purunapani, Bhundapal, Pithabata, Lulung, Laxmiposi,
Baripada Hat, Udula, Karanjia, Bisoi, Bangriposi and
Thakurmunda in the district of Mayurbhanj where
arranging and immense degree selling of handia is an
ordinary reiteration. Data was archived on the
methodologies of planning, crude materials utilized and
recurrence and timing of utilization through casual
individual interview among different tribals and ethenic
people. Precision of the information was ensured through
cross check.
Fig. 1: Map of Mayurbhanj district with sampling site ( ).
About the place
Study and documentation of plants in Bakhar
Lulung, Pithabata, Bhundapal and Purunapani are the readiness
remote villages present in the similipal biosphere reserve.
Folks of this village have their unique recipe for preparing A survey was led in different tribal pockets of
of handia. The villagers depend upon the forests of the Mayurbhanj district of Odisha and gathered information
through questionnaires and individual collaboration with
 Plants used in the preparation of traditional rice-beer “Handia” by tribes of Mayurbhanj district, Odisha, India
tribal concerning the usage of plants and plant parts in
the availability of starter culture and its detail technique
for planning is recorded. As most of the clans achieve
the principle constituents in type of the powder plant parts
from the market, so an investigation was led by showing
the plant parts nearby their dried structure. Precision of
the data was ensured through cross check. The plant
specimens utilized in Bakhar arrangement were reported,
gathered, distinguished and stored as a voucher specimen
in Department of Botany, School of Applied Sciences,
Centurion University of Technology, Odisha, India (Fig.
2).
Fig. 2: Plant material used for Bakhar preparation.
Collection and processing of plants and plant parts
Roots, rhizome, bark, leaves, flowers and youthful
shoot of plants have autonomously been accumulated
during field survey to different zones of Mayurbhanj. The
roots are burrowed from the soil and the accompanying
soils were ousted by shaking and washing. The leaves
were winnowed from the trees, washed fittingly and
tainted leaves were discarded. After assortment, the
sound leaves were dried at room temperature to keep up
their green concealing and volatile oils, if present. The
material is completely shed dried for so long it doesn’t
take into account the growth of any sort of molds and
microorganisms. The dried plant parts are powdered
freely by using mortar and pestle.
Results and Discussion
During the survey the following information was
documented. A portion of the vernacular names of the
plants and different materials utilized in rice brew (handia)
arrangement have also been referenced. (Table 1) showed
the different plants and their parts used in the course of
action of the starter culture. All the species were
accumulated from near to fields and forests as wild plants
which are used by these tribes.
Preparation of Ranu or Bakhar tablets
Ranu or bakhar tablets go about as essential way for
fermentation. Ranu tablets are mixes of various plant
parts (50%) and powdered ungurgled rice (50%). The
3381
plant species and parts thereof utilized for the reason
alongside alloc names, family, parts utilized are recorded
in Table 1 alongside its therapeutic properties all through
India. Field study was done and plants are collected in
the wake of recording its ethnomedicinal utilizes are
recorded in (Table 1). Some species viz. Asparagus
racemosus (Willd.), Cissampelos pareira L. var. hirsute
(DC) Forman, Cleroden drumserratum (L.) Moon,
Coccinia grandis (L.) Voigt, Holarrhena
antidysenterica Wall ex. A. DC., Woodfordia fruticosa
(L.) Kurz. and Benth. Are regularly utilized by the tribes
of all localities while plants, for example, Madhuca
longifolia (Koenig), Smilax macrophylla (Roxb.),
Rauwolfia serpentine (L.), Elephantopus scaber L.,
Gardenia gummifera L.f. also, Dioscorea sp. are once
in a while use. Contingent upon the season and
accessibility in a specific territory, plant parts of at least
one or more species are utilized. The exact extent of
different plants used for ranu planning couldn’t be
discovered as the data was reluctant to unveil the
equivalent. In any case, C. pareira structures the huge
part in a huge bit of the readiness (70%) trailed by various
plants in mix (1-30%). R. serpentine and G. gummifera
are utilized in little extent. As indicated by one source
(Kisansi, Male, Age-62) the proportion of the plant (root)
is 6:2:1:1 (C. pareira: W. fruticosa: A. racemosus: H.
antidysenterica). Supported parts and plants moved at
better places. Dried root, stem and different parts utilized
for the reason, both in that capacity and powdered, are
plentifully and transparently sold in the neighborhood
markets. Powdered plant fixings are mixed in with equal
proportion of rice (Oryza sativa L.) powder. A reasonable
measure of water is added to make batter. Ranu is set up
as adjusted tablets and spread over straw beds in layer
after layer with a last slender layer of straw spread.
Following three days, the ranu tablets are gotten from
straw beds and dried under the sun for around two days
and put away for use in the aging of rice drinks. These
tablets are utilized for maturing rice refreshment as well
as utilized for treatment of different illnesses.
The tablet ”Bakhar”
The tablet ”Bakhar”
The tablet “Bakhar” is unpleasant in taste. It is made
out of sun-dried rice, roots and barks (Fig. 3) of the
accompanying trees such as Asparagus racemosus
(root), Cissampelos pareira (root), Clerodendrum
serratum (root), Caccinia grandis (rhizome), Homalium
nepalenses (bark), Holarrhena pubescens (bark),
Ipomoea mauritiana (tuber), Polygala crotalariodes
(stem), Rauwolfia serpentine (root), Smilax
macrophylla (Both root and stem), Woodfordia
3382 Gyanranjan Mahalik et al.
Fig. 3: Powdered form of root and stem.
fruticosa (root).
All the above roots and barks are common ingredients
used in preparation of bakhar and are bitter in taste. These
are accessible in the forest just in the blustery season. So
the tribal ladies save these roots and barks in stock for
the entire year. A portion of the tribes gather them from
the forest and prepare Ranu at home. Others buy them
at the market. They are additionally accessible in little,
set sums, for example one bunch of the blend. The plant
species and parts utilized for the object are additionally
recorded in table 1.
Processing of Bakhar
Rice was sun dried and the combination of roots and
barks are used to prepare Ranu. To begin with, the bark
and roots are dried in the sun and ground together into a
powder. At that point the sun dried rice is soaked and
changed over into flour. Blend the rice flour and powder
into mixture. From that point forward, roll the batter into
little balls. At that point spread out the straw in four layers,
between which the little balls are dissipated. Leave the
balls to dry for 2 days. The clans accept that, in the event
that the Ranu takes 2 days to dry, and afterward it will
likewise take 2 days to process the Handia (Fig. 4).
While getting ready Ranu, some Munda ladies watch
the customary framework that before planning Ranu, they
place rice powder on a leaf before the “Pitrupurusa”
(progenitor). At that point they add water to this powder
and make mixture. They overlay the leaf around the
mixture and prepare it in the fire. Thereafter, the Ranu
are served by relatives to other people. Relatives
themselves can’t every it. By offering the Ranu blend to
God, they accept that, from that Ranu, they can deliver
and sell more Handia. The Munda ladies who are engaged
with Ranu creation set it up two times every week.. The
Munda ladies set up an extraordinary Handia for strict
capacities. Before setting up the Handia, they scrub
themselves by washing, put on clean garments and
furthermore wash the ‘Dekchi’ (large silver pot) clean.
While getting ready handia they eat no nourishment. This
handia is first offered to God and at exactly that point
may the family unit individuals devour it. Others are not
permitted to expend this handia. Munda ladies get ready
handia a few times each week. In any case, in the late
spring season the vast majority of them set it up more
regularly.
Testing of Ranu
After the Ranu has been prepared, it tends to be
tried by tossing it into the fire. On the off chance that it
bursts up, at that point it is viewed as usable and in the
event that not, at that point it is futile.
Processing of Handia
As per indigenous originations, Handia is prepared
by ladies. Processing takes three days. Uncleansed
(bagada) rice and the tablet, Ranu, are utilized to set it
up. In the first place, the rice is boiled with water so that
de-husked rice is doused and boiled in water. The cooked
rice is dried on a bamboo tangle under the sun. In the
wake of drying, the rice is blended in with required
measure of powdered ranu tablets (around 10 tablet for
each kg rice), kept in a huge earthen pot or handi
(henceforth the name of the item) trailed by expansion
of required measure of water. The blend is kept
immaculate for 3-4 days for fermentation. After proper
fermentation a white supernatant was available in the
upper layer containing 8-10% alcohol called Rashi, which
gets more significant expenses. Following 2-3 days the
fermented fluid is permitted to stream down through a
bamboo sieve, gathered in earthen pots and is prepared
 Plants used in the preparation of traditional rice-beer “Handia” by tribes of Mayurbhanj district, Odisha, India 3383

Table 1: Phytotherapeutic uses of plants that are used in preparation of ranu tablets throughout India.
Sl.No. Plant Name Local Name Family Plant parts use Medicinal uses References
1. Asparagus Gaisiro, Satabari Liliaceae Root Nutritive tonic and Thatoi et al.,2008
recemosus demulcent, fixes fever,
Willd. sexual related diseases,
physical weakness,
bronchitis and hack.
2. Cissampelos Andiakidula Menisperma- Root, Leaf Leaves used forcough, Rout &Panda,2010;
pareira L.var. ceae urinarytroubles, diarrhea, Thatoiet al., 2008
hirsuta (Buch.- inflammation andcolic pain.
Ham. ex DC.)
3. Clerodendrum Samarkand Verbenaceae Root,Leaf Roots used in fever, Kirtikar et al., 2005
serratum (L.) snakebite, asthmaand
Moon cough.
4. Coccinia Banokunduri Cucurbitaceae Roottuber Ear pain, jaundice,blood Panda et al., 2011
grandis (L.) dysentery anddiabetes.
Voigt
5. Dioscorea spp. Sanga Dioscoreaceae Roottuber Not known. Panda et al., 2011;
6. Dipteracanthus Chaulia Acanthaceae Root Renal problems. Nayar et al.,1956
suffruticosus
(Roxb.) Voigt
7. Elephantopus Tatmuli Asteraceae Root Diarrhea, dysentery, colic, Panda et al.,2011
scaberL. vomiting, headache and
tooth ache.
8. Gardenia Bhurudu Rubiaceae Youngshoot Utilized as a stomach Kirtikar etal., 2006
gummiferaL.f. related tonic and
disinfectant
9. Holarrhena Kuruchi Apocyana Seeds, Bark Bark isantihelminthic, Kirtikar etal.,2006;
pubescens ceae Antipyretic and utilized Panda et al., 2011;
(Buch.-Ham.) in loose bowels. Seeds Thatoiet al., 2008
Wall.ex G.Don are astringent, utilized in
cough, cold, fever, scabies,
infection and jungle fever
i.e. malaria.
10. Homalium Danmari Flacourtiaceae Bark Stomach disorder. Nayar et al.,1956
nepalense
(Wall.) Benth
11. Lygodiumflex Mahajal Lygodiaceae Root Fresh roots used as Panda et al., 2011
uosum (L.) Sw expectorants and healing
wounds.
12. Madhuca Matkam Sapotaceae Leaf, Bark Seed oil utilized in Joint Kirtikar etal., 2006
indica Gmel. and Seed pain; Leaf and bark Nayar et al.,1956
utilized for diabetes.
13. Ochna obtusata Otchampa Ochnaceae Root Utilized as antitoxin for Kirtikar etal., 2005
DC.var. obtusata snake bite, menstrual
grumblings and asthma.
14. Orthosiphonr huimenclar Lamiaceae Tuber, Root Used to cure different Nayar et al.,1965
ubicundus(D. stomach problem.
Don) Benth.
15. Polygala Gaighura Polygalaceae Bark Decoction of bark is used Nayar et al.,1956
Crotalarioids to cure common cold and
Buch.-Ham. cough. Bark is also used as
ex.DC antidote against snake bite.
Table 1 contd....
3384 Gyanranjan Mahalik et al.

Table 1 contd....
Sl.No. Plant Name Local Name Family Plant parts use Medicinal uses References
16. Phoenix Khajuri Arecaceae Root Root Used as laxative. Kirtikar etal., 2005
acaulisRoxb.
ex. Buch.-Ham.
17. Rauwol Kedabah Apocynaceae Root Used against malaria and Nayar et al.,1956
fiaserpentine antidote for snake bite
(L.)Benth.
18. Smilax Ramadantani Smilaceae Root,Stem Roots used forurinary Nayar et al.,1956
macrophylla complaintsand dysentery. Rout &Panda, 2010
Roxb Stemused in tooth ache
19. Woodfordia Icha-baa Lythraceae Flower Dried flowers used to cure Panda et al.,2011;
fruticosa(L.) skin diseases and liver Thatoiet al., 2008
Kurz disorders.
20. Xantolis asyasta Sapotaceae Fruit Utilized as a disinfectant Rout &Panda, 2010
tomentosa madhura and stomach related tonic
(Roxb.) Raf.

for example use it in the fix of jaundice, colic issue and

Fig. 4: Bakhar tablets.
for utilization. The flavor of handia relies upon the plants
utilized for ranu/bakhar proportionate concentrate juice
from the blend, one can crush the blend through a strainer
(chaluni) for filtration. For one mana or 1/2 kg rice one
can utilize 4 tablets (or 3, on the off chance that it is
enormous), About 8-10 bakhar tablets are utilized for 1
kg of rice which together produce around 10 L of handia.
The handia can be hard, medium and delicate; contingent
upon how the ranu is utilized quality gets brought down
on weakening. On a normal the entire procedure is
performed by ladies. This is on the grounds that ladies
are consistently accountable for the kitchen and handia-
production is completely kitchen work.
On a normal, a quantity of 30% of families prepare
handia for their own utilization. Per capita utilization adds
up to be around 1 L/day. Utilization is a lot higher during
summer and henceforth, it is basically a late spring drink.
It keeps the stomach cool, shields from outrageous
warmth and is additionally inebriating. Handia
arrangement and selling is an optional wellspring of
employment for tribes and some acknowledge it as an
essential occupation. It is utilized in all social, social and
strict purposes and no social event is viewed as complete
without it. The santals trust it to have medicinal value,
looseness of the bowels.
Composition of Handia
Uncleanness rice (of a somewhat rosy shading) and
the tablet “Ranu” are utilized to get ready Handia. Ranu
has different local names, for example Mullica/Mulikia
and Bakhar. A portion of the tribes revealed to us that
they didn’t beforehand utilize this tablet, yet these days
they use it for business reason to make the handia all the
more inebriating. A portion of the tribes likewise educated
us that the tablet has consistently been utilized in handia
creation in light of the fact that without it the readied
Handia will break down. The tribal women set up an
uncommon handia for religious fuctions. Before setting
up the Handia, they purge themselves by washing, put on
clean cloths and furthermore wash the ‘Dekchi’ (huge
silver pot) clean. While getting ready handia they eat no
food. This Handia is first offered to God and at exactly
that point may the family unit individuals devour it. Others
are not permitted to devour this Handia. Munda ladies
get prepare Handia a few times each week. Yet, in the
mid year season the greater part of them set it up more
frequently.
The tribal people prepared handia in their homes and
sell in the different places and occasion of Mayurbhanj
district viz. Selling at daily markets near the roadside,
Selling at the Saptahik Hat (weekly market), at various
locations, Selling at Jatra or festivals (i.e. Raja: 3 days,
Makara: 9 days, Rathayatra: 10 days, Dolayatra: 13 days)
(Fig. 5). The gathering of handia-sellers is an additional
attraction at all the festivals) etc. Most Munda ladies sell
Handia at their homes. Individuals of various castes, from
the equivalent and close by village, come to consume
 Plants used in the preparation of traditional rice-beer “Handia” by tribes of Mayurbhanj district, Odisha, India
Fig. 5: Selling of handia at daily market in different location of Mayurbhanj.
Handia. A family unit will sell more on the off chance
that they keep up great associations with their clients.
Conclusion
Rice beer (Handia) is a traditional alcoholic beverage
prepared and consumed by almost at the ethnic tribes of
Mayurbhanj district of Odisha. The rice brew (handia)
prepared and consumed is advanced with proteins,
nutrients, amino acids and a few nutritional components.
Ethnobotany of rice brew uncovers that the plant parts
used to set up the handia have a few therapeutic qualities
and are additionally answered to be utilized in traditional
healing and in cures against different diseases by various
tribes of Mayurbhanj. It is conceivable that traditional
information on rice beer arrangement alongside various
plant parts utilized will be valuable for researchers for
further study. Documentation, identification and
preservaion of indigenous data on various plant species,
parts, tribes and their formula of arrangement of rice
brew (handia) needs scientific commitment in extending
its time period of practical ease of use and worth extension
for its promoting and commercialization with extended
sufficiency by the common people. These may prompt a
legitimate way to protect rich ancient heritage of
traditional rice beer preparation and its preservation for
the future generation and the world.
Acknowledgment
The authors are very much thankful to the tribals
and villagers of Mayurbhanj district of Odisha for sharing
their valuable information and guided in the process of
sample collection. The authors are also grateful to the
Head of Department, Department of Botany and Dean,
School of Applied Sciences, Centurion University of
3385
Technology and Management, Odisha, India, for their help
and suggestions to carry out research work successfully.
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